转录因子CcbHLH107调控蜜橘果实转色的功能分析  

Functional Analysis of the Transcription Factor CcbHLH107 in Regulating the Color Change of Mandarin Fruits

作　　者：刘倩 邓淑芳 刘玲[1] 汪华丽 曾凯芳[1] 邓丽莉[1] LIU Qian;DENG Shufang;LIU Ling;WANG Huali;ZENG Kaifang;DENG Lili(College of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品科学》2024年第15期194-204,共11页Food Science

基　　金：国家自然科学基金面上项目(32172263)。

摘　　要：以重庆当地早熟蜜橘为材料克隆得到CcbHLH107,对其进行生物信息学分析及转录因子特性分析。结果表明:CcbHLH107与拟南芥AtbHLH107具有较高的同源性,启动子区域具有光响应元件、脱落酸响应元件等各类响应元件,定位于细胞核,具有转录激活活性。在烟草叶片异源瞬时过表达CcbHLH107一周后,瞬转部位叶片明显黄化,烟草叶片的叶绿素及其代谢产物含量显著降低(P<0.05);早熟蜜橘中瞬时过表达第3天时瞬转部位果皮有明显的转色,同时,果皮中CcbHLH107的表达水平显著上升。相比于对照组,瞬时过表达CcbHLH107的蜜橘果皮中叶绿素及其代谢产物的下降趋势加快,不同种类胡萝卜素的含量被改变,其中叶黄质、隐黄质、玉米黄素的积累被促进。且叶绿素降解相关基因CcNYC1、CcChlase1、CcRCCR、CcPAO和类胡萝卜素调控相关基因CcPSY2、CcBCH2、CcZEP、CcNCED5、CcCCS、CcCCD4显著上调表达(P<0.05)。综上,CcbHLH107通过促进蜜橘果皮叶绿素降解以及改变不同种类的类胡萝卜素含量和色素比值加速蜜橘果实的转黄。CcbHLH107 was cloned from early ripening mandarin fruits grown in Chongqing,and its biological information and transcription factor characteristics were analyzed.The results showed that CcbHLH107 had high homology with Arabidopsis thaliana AtbHLH107,and its promoter region contained various types of response elements such as lightresponsive,abscisic acid-responsive and growth hormone-responsive elements.CcbHLH107 was localized in the nucleus and had transcriptional activation activity.One week after heterologous transient overexpression of CcbHLH107 in tobacco leaves,the leaves were significantly yellowed,and the contents of chlorophyll and its metabolite in the leaves were significantly reduced(P < 0.05).At three days after transient overexpression in early maturing mandarin fruits,obvious color changes in the peel were observed,and the expression level of CcbHLH107 in the peel was significantly increased.Compared with the control group,the contents of chlorophyll and its metabolites in the peel decreased faster in the CcbHLH107 overexpression group,and the contents of different carotenoids changed,among which the accumulation of lutein,cryptoxanthin and zeaxanthin was promoted.In addition,the expression of the chlorophyll degradation-related genes CcNYC1,CcChlase1,CcRCCR,and CcPAO and of the carotenoid regulation-related genes CcPSY2,CcBCH2,CcZEP,CcNCED5,CcCCS,and CcCCD4 was significantly up-regulated(P < 0.05).In conclusion,CcbHLH107 accelerates the yellowing of mandarin fruits by promoting the degradation of chlorophyll and altering the contents of different carotenoids and their ratios.

关 键 词：蜜橘果实 CcbHLH107 转录因子 叶绿素 类胡萝卜素 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]